To begin, cook pasta according to the “al dente” directions. Drain and rinse under cold water.
While the pasta is cooking, prepare the rest of your ingredients. Slice your black olives, halve the mozzarella cheese and cherry tomatoes, chop the onion, artichoke hearts and roasted red peppers, rinse the black beans, and measure out the corn. Add to a large bowl. When the pasta is cooled, add and mix.
Prepare your dressing by combining all the ingredients and shaking/whisking thoroughly. Drizzle over the pasta salad and toss to combine.
This pasta salad is best if made the night before.
Keyword Barbecue, Italian, Make Ahead, Pasta, Pasta Salad, Picnic, Salad, Sides, Vegetarian